The weather has changed quite a bit lately. Although it was a bit warmer today, I am still ready for Fall and Winter meals. Instead of making my traditional loaves of bread for the week I made jalapeño cornbread at the bequest of Number One. I also made a pot of Taco soup to serve alongside the cornbread to complete our meal.
Ingredients:
1 C Cornmeal
1 C All-Purpose Flour
4 Tsp Baking Powder
4 Tbs Sugar
1/2 Tsp Salt
1 C Milk
1/4 C Oil
1 Egg
1 Tbs Melted Butter
In a medium bowl, mix dry ingredients. Add milk, oil and egg. Mix well for about one minute. In a cast iron skillet or an 8-inch baking pan add melted butter. Bake in a pre-heated 425-degree oven for 20-23 minutes. (I added 8 chopped jalapeño rings for added flavor.)
Enjoy,
Mrs. Smith
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